Herb Crusted Saint Peters



  • 4 Saint Peters (tilapia) fillets (100-150 g / 3-5 oz each)
  • 3 limes
  • Olive oil, enough for shallow frying
  • 4 slices white pan bread
  • Chopped green onion, to taste
  • Chopped fresh basil, to taste
  • Chopped thyme (or other herb of your preference), to taste
  • Salt and black pepper to taste


  1. Zest the limes and set aside. Season the fish fillets with salt, pepper, lime juice and a drizzle of olive oil. Set aside.
  2. Preheat the oven to 200°C (400oF / gas mark 6). Toast the bread slices until light golden brown. Let cool and coarsely grind in the food processor.
  3. Combine the breadcrumbs with the reserved lime zest and finely chopped herbs.
  4. Coat the fish fillets with this mixture, pressing each side firmly against the breadcrumbs.
  5. Shallow fry the fish fillets until golden brown.
  6. Turn over and fry the other side.

Serves 4

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